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Dips, Spreads, & Dressings
DIY Salad Dressing
Try this flexible formula for an array of quick-and-easy homemade salad dressings.
Ghee has a much higher smoke point than butter or olive oil, so it’s both healthier and safer for high-heat cooking like stir-frying, searing, and sautéing.
Make this pesto dairy-free by subbing in nutritional yeast for the traditional cheese. You can’t taste the difference!
Use fresh peaches, ginger, and turmeric to make this sweet-and- spicy chutney.
Blend together five ingredients — kalamata olives, capers, garlic, fresh thyme, and extra-virgin olive oil — and you have a great spread for crackers.
Roasted Garlic Hummus
Roasting the garlic is the secret to the flavor of this homemade hummus — and will elevate the taste of any veggies you dip in it.
Spinach, White Bean and Tofu Spread
Use tofu instead of dairy in this creamy vegan bean dip.
White Bean and Peanut Butter Spread
This protein-packed spread combines beans, nut butter, and milk.
This thick pesto is ideal for spreading on sandwiches or nut and seed crackers. Add more olive oil to turn it into a veggie dip or pasta sauce.
Balsamic Vinaigrette Salad Dressing
This simple yet flavorful recipe brightens salads without the industrial ingredients or sugar found in commercial dressings.
Hummus, Three Ways
Use beets, sweet potatoes, and sun-dried tomatoes to liven up ordinary hummus.
This tangy sauce is sure to enliven any build-your-own grain or rice bowl.
This easy and delicious vinaigrette is a perfect way to dress up a salad or build-your-own bowl recipe.
Spice up your go-to hummus with this fun recipe provided by Tempe School District, a partner of the Life Time Foundation.
Sweet Citrus Vinaigrette
Top your salad with this zippy and tangy vinaigrette provided by Detroit Public Schools Community District, a partner of the Life Time Foundation.
Chipotle Red-Pepper Drizzle
This rich, full-bodied sauce is perfect for dipping or drizzling over your favorite southwest inspired recipe.
Herb-Infused Olive Oil
Try thyme, oregano, or rosemary for this infused oil.
The traditional pine nuts in this pesto recipe are replaced by slivered almonds.
Packed with fresh parsley, mint, and chives, this drizzle is perfect with veggies, grilled meats, and soups.
Andrew Zimmern’s Roasted Carrot-Ginger Vinaigrette
The key to this healthy and full-flavored vinaigrette lies in roasting the carrots and then puréeing them.
Use leftover lentils instead of chickpeas to make the creamy Middle Eastern dip.